Herb-Crusted Rack of Lamb

For the Rack of Lamb

2 racks of lamb (about 1.5 lbs each, frenched)

2 tbsp olive oil

2 tsp salt

1 tsp black pepper

2 tbsp Dijon mustard (for binding the crust)

For the Herb Crust

1 cup panko breadcrumbs (or regular breadcrumbs)

2 cloves garlic (minced)

2 tbsp fresh rosemary (chopped)

2 tbsp fresh thyme (chopped)

¼ cup Parmesan cheese (grated)

2 tbsp unsalted butter (melted)

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

For the Red Wine Reduction Sauce (Optional)

1 cup red wine

½ cup beef broth

2 tbsp unsalted butter

1 shallot (finely chopped)

1 tsp fresh rosemary (chopped)

Prepare the Lamb

Preheat Oven:
- Preheat the oven to 400°F (200°C).
Season the Lamb:
- Pat the racks of lamb dry and rub them with olive oil.
- Season with salt and black pepper on all sides.

Sear the Lamb

Heat a Skillet:
- In a large skillet over medium-high heat, sear the lamb racks for 2-3 minutes per side until browned.
Cool Slightly:
- Remove from the pan and let rest for a few minutes.

Make the Herb Crust

Combine Ingredients:
- In a bowl, mix panko breadcrumbs, garlic, rosemary, thyme, Parmesan cheese, melted butter, olive oil, salt, and pepper.
Coat the Lamb:
- Brush the lamb with Dijon mustard, then press the herb mixture onto the surface, ensuring an even coating.

Roast the Lamb

Bake the Lamb:
- Place the lamb racks on a baking sheet and roast for 15-20 minutes, or until the internal temperature reaches:
  - 125°F (52°C) for rare
  - 135°F (57°C) for medium-rare
  - 145°F (63°C) for medium
Rest the Meat:
- Remove from the oven, cover with foil, and let rest for 10 minutes before slicing.

Make the Red Wine Reduction Sauce (Optional)

Sauté the Shallots:
- In a saucepan over medium heat, melt butter and sauté the shallots until softened.
Reduce the Wine:
- Add red wine and rosemary, simmering until reduced by half.
Add Broth and Finish:
- Stir in beef broth and simmer for another 5 minutes.
- Whisk in extra butter for a glossy finish.

Serving Suggestions

Slice the Lamb:
- Cut between the bones to create individual lamb chops.
Plate with Sides:
- Serve with roasted vegetables, mashed potatoes, or couscous.
Drizzle with Sauce:
- Pour the red wine reduction over the lamb for extra flavor.

Pro Tips

Extra Crispy Crust: Toast the panko breadcrumbs in butter before applying to the lamb.
Perfect Doneness: Use a meat thermometer to ensure accurate cooking.
Make Ahead: Prepare the herb crust in advance and store in the fridge for up to 24 hours.